Cromer Crab Cocktail with Pink Grapefruit Recipe
Ingredients
| Sea salt | 10 Gram (The cooked meat from 2 large Cromer crabs (you'll need about 175 g white and 100 g brown meat, kept separate)) | |
| Ripe avocado | 1 Large, chopped (The cooked meat from 2 large Cromer crabs (you'll need about 175 g white and 100 g brown meat, kept separate)) | |
| Good squeeze lemon juice | ||
| Splash olive oil | ||
| 1 pink grapefruit, peeled and segmented | ||
| Few handfuls watercress sprigs | ||
| French bread, thinly sliced on the diagonal and toasted, to serve | ||
| Dijon Mustard | 1/2 Teaspoon (FOR THE DRESSING) | |
| White wine vinegar | 1 Tablespoon (FOR THE DRESSING) | |
| Clear honey | 1/2 Teaspoon (FOR THE DRESSING) | |
| Olive oil | 150 Milliliter (FOR THE DRESSING) | |
| Juice 1 lime | ||
| Shallot | 1 Large, peeled, finely chopped (FOR THE DRESSING) | |
| 1 large mild red chilli, deseeded and finely chopped | ||
Directions
MAKING
1. Check the crabmeat to ensure there isn't any shell in it, place white crabmeat in one bowl and black in another and season both with sea salt and black pepper
2. Add avocado in a blender along with lemon juice, salt, pepper and olive oil and blend into a fine puree
3. For the dressing, in a bowl, whisk mustard, vinegar, salt, pepper and honey together; add olive oil and whisk some more to blend
4. Add the shallots, chilli and one or two spoons of brown crabmeat; season with salt, pepper and lime juice
SERVING
5. Take four glasses and put a quarter of avocado puree in each, top with segments of grapefruit, flake in the white crabmeat and spinkle some sea salt
6. Arrange the watercress, stir the dressing well and spoon it on
7. Serve with toasted French bread which a spread of brown crabmeat on top
1. Check the crabmeat to ensure there isn't any shell in it, place white crabmeat in one bowl and black in another and season both with sea salt and black pepper
2. Add avocado in a blender along with lemon juice, salt, pepper and olive oil and blend into a fine puree
3. For the dressing, in a bowl, whisk mustard, vinegar, salt, pepper and honey together; add olive oil and whisk some more to blend
4. Add the shallots, chilli and one or two spoons of brown crabmeat; season with salt, pepper and lime juice
SERVING
5. Take four glasses and put a quarter of avocado puree in each, top with segments of grapefruit, flake in the white crabmeat and spinkle some sea salt
6. Arrange the watercress, stir the dressing well and spoon it on
7. Serve with toasted French bread which a spread of brown crabmeat on top
Chef
